Kensington Publishing Corp.
These salty cashew and chocolate cookies use Betty Crocker’s chocolate cake mix as their base.
This recipe is from culinary, mystery author, Joanna Fluke's Lake Eden Cookbook.
This dough is very sticky. It’s much easier to work with if you chill it before you try to form the cookies. Just cover the bowl and stick it in the refrigerator for an hour.
Work with only one cookie dough ball at a time. If you drop more than one in the bowl of powdered sugar, they’ll stick together.
Make only as many cookie balls as you can bake at one time and then return the dough to the refrigerator. I have double ovens so I prepare 2 sheets of Whippersnapper Cookies, one for each oven.
Place approximately half of the cake mix in a large bowl. Whisk the egg in a medium-size bowl.
Stir the 2 cups of thawed Cool Whip into the egg mixture.
Add the egg and Cool Whip mixture to the cake mix in the large bowl. Stir only until everything is combined. You don’t want to stir all the air out of the Cool Whip.
Sprinkle the milk chocolate chips on top.
Sprinkle the 1⁄2 cup of chopped cashews on top of the milk chocolate chips. Gently stir until they’re combined. Again, don’t over-stir!
Sprinkle in the rest of the cake mix and fold it in with a rubber spatula, stirring only until everything is combined. The object here is to keep as much air in the cookie dough as possible. Air is what will make your cookies soft and have that melt-in-your-mouth quality.
When your cookie dough has chilled for one hour, preheat your oven to 350 degrees F, rack in the middle position. Do not take your chilled cookie dough out of the refrigerator until after your oven has preheated to the proper temperature.
While your oven is preheating, prepare your cookie sheets by spraying them with Pam or another nonstick baking spray, or lining them with parchment paper. When your oven is ready, take your dough out of the refrigerator.
Using a teaspoon from your silverware drawer, drop the dough by rounded teaspoonful into the bowl of powdered sugar. Roll the dough around with your fingers to form powdered sugar coated cookie dough balls.
Place the dough balls on your prepared cookie sheets, no more than 12 cookies on a standard-size sheet. Press a half cherry, rounded side up, on top of each cookie.
Bake the Salted Cashew and Milk Chocolate Whippersnapper Cookies at 350 degrees F, for 10 minutes. Let them cool on the cookie sheets for 2 minutes or so, and then move them to a wire rack to cool completely.